How to Make Cassava Pone | Guyanese Dessert

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

coconut

🥗Healthier: almond flour

💰Cheaper: dried coconut flakes

Almond flour is lower in calories and provides a nutty flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a tropical flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories and suitable for lactose intolerance.

Thaw and drain excess liquid from frozen cassava.

Remove the string from the center of the cassava and cut it into smaller pieces.

Use a food processor to pulse the cassava until it is very fine and slightly wet.

In a bowl, mix the cassava and frozen coconut, breaking up any lumps.

Add brown sugar, cinnamon, black pepper, and freshly grated nutmeg to the cassava mixture and mix well.

Add evaporated milk, melted butter, and a splash of vanilla extract to the mixture and mix until thick but pourable.

Prepare a greased loaf pan lined with parchment paper.

Pour the mixture into the loaf pan and smooth the top.

Cut off excess parchment paper to prevent burning.

Bake in a preheated oven at 350°F for about 55 minutes to an hour until golden brown and crispy around the edges.

Let cool completely before slicing into squares.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens